Step 1

Place a 10-inch or 12-inch cast iron pan in oven on center rack and preheat oven to 400 degrees for 20 minutes.

Step 2

In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.

Step 3

In a separate medium mixing bowl whisk together melted butter, buttermilk, eggs, and 2 Tbsp vegetable oil or melted bacon fat (mixture may begin to clump as fats gets cold that's fine).

Step 4

Pour buttermilk mixture into cornmeal mixture then fold mixture with a silicone spatula just until combined (batter will be lumpy).

Step 5

Right away using hot pads remove pan from oven and immediately (carefully over sink) swirl in remaining 1 Tbsp oil or bacon fat coating bottom and sides of pan (or use a pastry brush), then pour cornbread mixture into pan and gently spread even.

Step 6

Return pan to oven and bake cornbread until cooked through in center about 16 to 23 minutes.

Step 7

Remove from oven and let cool on wire rack for 15 minutes before cutting. Optionally serve with honey butter (recipe below), whipped butter, jam or honey.